Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/838473
A sh has been part of the cheesemaker's toolkit for centuries, first in French cheeses Morbier and Valençay, then in American originals such as Wabash Cannonball. Despite a brief blip in 2015, when the FDA raised concerns about ash and detained many imports, ashed cheeses remain an essential component of the well-stocked cheese case. From its history in the Loire Valley to its recent (mostly resolved) FDA issues, there is much to know about this beautiful type of cheese. BY JANET FLETCHER Understanding Ashed Cheeses cheese focus SUMMER 2017 47